I hate all "turn off heat and wait" recipes. How quickly the water cools depends on the amount of water, the type of pot, the temperature of the room. The writer marvels that he's "seen recommendations ranging from 9 minutes to 13 minutes" but they are wrong, WRONG I tell you, because on MY stove and in MY pot 10 minutes is correct! Damn Slate sucks.

Cracks don't matter. Boil water. Drop in eggs. Wait until you forget eggs are in water. Come back and notice that all the stuff oozed out of cracks has formed a nasty white froth on top of remaining water. Take out nice hard eggs. Sprinkle with salt. Eat while piping hot. Cooling down to remove shells is for pussies. If your fingers aren't burned and smarting after you eat hard boiled eggs, you're doing it wrong. The proper phrase to use while eating hard boiled eggs is "ow! ow! ow! ow!" (repeat until finished). Dangerously hot hard boiled eggs are one of Nature's greatest gifts to Mankind. Don't waste it just because you're afraid of crunching on a little egg flake or two while you enjoy them.

(obviously this does not apply to eggs intended for coloring because in that case cracks do matter).

Look, I have issues with different sounds. The sound of pouring or gurgling liquids makes me angry. Seriously angry, I don't know why, but it makes me want to rage. If I'm trying to go to sleep and there is some kind of repetitive noise that is just loud enough to hear, I can't go to sleep because I obsess on it. The list goes on...

But I have never thought the noise of eggs in the pot while water was boiling was "jarring my nerves". Actually, it's kind of a soothing sound. I have no idea what TFA of TFA is doing wring to get such noisy eggs, but they are worlds away from "nerve jarring"...

The stupid twunt has given a recipe for soft-boiled eggs. Ten minutes will give you an unset yolk.

If you want hard-boiled eggs go with the Egg Board (and the Joy of Cooking and pretty much every other farking cookbook in the world) recommendations - 15 minutes for large eggs. Add two minutes if they're not room temperature.

You don't need to leave them in ice water for five minutes. A minute or so is long enough to stop the cooking process.

spentmiles:Put eggs in pot, cover with water, heat on stove just until boiling then immediately turn off stove, wait ten minutes, eggs are ready.

If that's too succinct of a description, Scott Thompson wrote the linked blog post about it in his Buddy Cole character.

WTF, man?No tale of being stuck in the barn, strangling Rhode Island Reds because they didn't meet their egg-laying quotas, and then nailing the farmer's daughter as you both covered yourselves in downy feathers and sorghum molasses?Who the hell stole your login?

I boil eggs a slightly different way, yet the whites aren't rubbery and the yolks are cooked and creamy without the green crap layer of overcooked eggs. My mom cooks them differently from me and the article, and they're good too. Could it be that boiling eggs is one of those things that's really hard to not do correctly?

I eat a lot of hard boiled eggs and I hate it when they won't peel. Steaming large eggs for 15-16 minutes yields perfectly cooked eggs that peel easily every time. Baking them in the oven works good too, but texture and taste are different.